Random Notes on LA Cocktails from Bartenders who Work There
Cocktail Menu: Scofflaw in Chicago

Salad in a Glass: Arugula, Spinach, and Kale Cocktails

In my latest post for Details.com, I talk about the interesting trend of leafy green salad vegetables making their way into cocktails. 

Details salad

Shut Up and Drink Your Salad: Cocktails Embrace Spinach, Kale, and Arugula
By Camper English
 The West Coast style of cocktail in which bartenders muddle a cornucopia of fruits and herbs in their drinks has long been known as a "salad in a glass," but that term is taking on a whole new meaning as mixologists move to mashing leafy greens like spinach, kale, and arugula into drinks this spring.

Check it out on Details.com

 

Comments

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Greg Lindgren

Nice. We were experimenting with chlorophyll this week to dial in a concentrated green color for a spray over a drink. It works, and doesn't overpower the other ingredients in the mix.

Camper English

Awesome! I read on Facebook that Erick Castro is making a blue curacao with a base of Cointreau. Not sure what blue color he uses. There are lots of stories on natural easter egg dyes, but for blue they mostly use cabbage.

http://www.bhg.com/holidays/easter/eggs/natural-easter-egg-dyes/

Brian Means

We've been using a Kale Cordial with St. George's Terroir Gin with Celery Bitters and Togarashii. Adds a funky aroma like a peat Islay Scotch wash in a drink would.

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